Holy man. This is a good situation right here. You can either make the pudding and just eat it like that, and you won’t be sorry, trust me. Or, if you are feeling tarty, you could make the tart crust. I ‘accidentally’ made too much pudding so once I had filled all the tarts I had no option but to eat the remaining heavenly leftovers…
1/3 cup toasted walnuts
1/3 cup toasted almonds
4 big dates (or 6-8 little dudes)
3 TBS shredded coconut
Sprinkle of hot water
Blend till forms into a ball
Press into tart tin. Helps if you wrap your finger in plastic wrap as it’s a bit sticky.
Heavenly chocolate pudding:
2 ripe avocados (yes, you read that right, just trust me mkay?)
1 tsp vanillaaaa
6 TBS cacao
4 TBS honey, agave or brown rice syrup
2 tsp coconut oil
Dash of cinnamon
3 tsp carob powder (this really does add to the flava flav so I wouldn’t omit)
Blend until smooth. Taste. May need to add more sweetener to your liking. I added a few dashes of stevia. Taste again. Die and go to heaven.
Best eaten chilled!! So do try and leave it in the fridge for at least an hour!